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Cajun Pecan-Crusted Catfish

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Ingredients

1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 teaspoon garlic salt

2 cups cornflakes

1/2 cup pecan pieces

1 pound catfish fillets, about 1 inch thick, cut into 4 portions

Cooking Directions

Step 1

Preheat oven to 375°F. Line a baking sheet with foil.

Step 2

Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)

Step 3

Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.

Step 4

Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.